roasted garlic lemon chickenI found this recipe on the internet a several weeks ago, thought it sounded delicious and wanted to experiment with the idea. The first time I made exactly by the recipe, we like it but it seemed to be missing a little something. So I thought… lets try with a bit of Ms. Dash, we were introduce to this when Kenny had to stop eating salt in his diet. I didn’t want to over power the dish with herbs so I decided to add it to the chicken only.  That time it was perfection. I have also cooked it with fresh rosemary and that too was delicious.

6 tablespoons olive oil

2 lemons, 1 thinly sliced, 1 juiced

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

3/4 pound trimmed green beans

8 small red potatoes, quartered

4 chicken breasts -bone in (thighs could also be used)

** 1 teaspoon Mrs. Dash or your favorite herb (rosemary was delicious)

Preheat oven to 400°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add potatoes, toss to coat. Then arrange around the sides of baking dish. In the same marinate add green beans and toss to coat, place in center of baking dish. Finally add chicken and herbs toss to coat, pour this mix into the pan and spread around evenly.

Roast for 50-60 minutes or until cooked through.

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